Monthly Archive for April, 2019

Pasta w/ Creamy Mushroom Sauce and Asparagus

Pasta with Creamy Mushroom Sauce and Asparagus - Copy

So, a few years ago my sister-in-law ask me if I knew how to make a pasta w/ mushroom sauce. We attempted to create a recipe and had mediocre results. Ever since then I’ve been developing new recipes and finally have come up w/ a keeper!

Pasta w/ Creamy Mushroom Sauce and Asparagus

Ingredients:

1 pound pasta

12 ounces crimini mushrooms (sliced, then cut slices in half)

1 head garlic

2 chicken sausages (sliced, then quartered)

1 teaspoon rosemary (chopped)

1 teaspoon sage (chopped)

1/3 cup chicken broth

1/3 cup half & half

1/3 cup goat cheese

1/3 teaspoon red pepper flakes

1/2 pound asparagus spears (cut into 1 1/2 inch pieces)

salt to taste

Procedure:

1) Roast garlic in oven until soft; squeeze out cloves, then crush cloves into goat cheese

2) Cook asparagus spears until tender (approx. 3 minutes); set aside

3) Saute’ sausage in sauce pan until slightly browned; set aside

4) Saute’ mushrooms in sauce pan until they have softened

5) Add herbs, goat cheese mixture, pepper flakes, sausage, broth and half & half to mushrooms

6) Place sauce pan over medium/low heat and whisk together sauce, salt to taste and keep warm until pasta is ready

7) Cook pasta until “al dente”; fold sauce and asparagus into pasta and serve immediately

Yield: 4 servings

 

Happy Easter!

Bruno